Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(144 ratings)

Prep: 5 mins Cook: 35 mins


Serves 4
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat10g
  • saturates5g
  • carbs64g
  • sugars5g
  • fibre3g
  • protein29g
  • salt3.34g
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  • small knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large leek, thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 300g risotto rice, such as arborio or carnaroli
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 700ml fish or vegetable stock
  • 250ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 375g undyed smoked haddock, skinned and cut into large chunks
  • 3 tbsp crème fraîche
  • 100g baby spinach


  1. Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.

  2. Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.

  3. Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.

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Comments (159)

timmy264's picture

Must be us but none of us liked this at all. Like fishy rice pudding! Won't be making it again

timmy264's picture

Must be us but none of us liked this at all. Like fishy rice pudding! Won't be making it again

mfoulerton's picture

Absoluely gorgeous- one of my favourite meals

jaynewestwood's picture

I didn't have any leeks or spinach in so substituted these with finely chopped onion and mange tout.
I'm not a great fish lover but am trying to eat it more often and this was a very simple and easy dish to make.
My only change when cooking again would be the fish v rice ratio. I'd like less rice so either use more fish or more veg.

mclasschef's picture

I really wanted to introduce fish other than fish fingers into mine and my families diet. I found it easy to cook and so tasty and I have rarely left my plate so clean! This will be a firm favourite for years to come. Thank you so much for such a lovely tasty fish recipe.

karen_a_lloyd's picture

This is so easy and so gorgeous. I now use it as the basis for every risotto I make. Tonight we had it with left over Christmas turkey and ham. Just added herbs and pepper and it was fabulous.

joyzaphine's picture

This was the first time I ever made a risotto. I used mascarpone I had left instead of creme freche and it tasted great I wouldn't change a single thing.

reidy30's picture

Delicious recipe. I made it with smoked whiting and soft cheese instead of crème fraiche and it worked out fine.

nixx69's picture

Really good, very easy. I used marigold bouillion stock and added a handful of chopped fresh dill before putting it in the oven. Also added a handful of grated parmesan and a good squeeze of lemon juice for that last 3 minutes.

debbie31's picture

Loved this dish it's so easy and nutritious. We all loved it will make again and again. Will try adding Mushrooms as suggested next time. Who needs take away food this is so quick and easy to make.

barrybubbles's picture

I took a punt on this instead of the usual kedgeree - oh I'm glad I did! Easy, quick, tasty, healthy....glad I read all the feedback or I'd have missed the suggestion to top with a poached egg :) used s-s milk and h-f creme fraiche like everyone else, and cabbage with the leeks at the beginning as I had no spinach. This has just become one of our new favourites!

abbygoodchild's picture

Absolutely delicious. I added a poached egg on the top which was lovely. Also used half fat creme fraiche.

nikkiblemings's picture

Absolutely delicious - a regular.

cldaniels's picture

I used semi skimmed milk and frozen peas instead of haddock and result was really good. Family one prefer this to kedgeree. Reheated leftovers in microwave next day for lunch and was still ok.

raychforbes's picture

Delicious & simple

chr15r's picture

Absolutely fabulous! I also used semi-skimmed milk and half-fat crime fraiche but it was really tasty and very creamy. I did use very fresh naturally smoked haddock so if anyone finds it a bit bland I would recommend trying with the best fish possible. This is now a top choice for an easy but really tasty meal :)

bumblepest's picture

Delicious, easy and nutritious. This is going to be a mainstay of my repertoire I'm sure.

charliescupcakecreat's picture

Did this for the family. Never made a risotto this way before. Used about half of the smoked haddock that was suggested, from a freezer pack I had. Put it in frozen, on top, no probs. I loved the addition of the creme fraiche, such a lovely creamy texture. Will defo do again but will vary ingredients. Really delicious.

davine1325's picture

I adapted it for 2 persons. scrumptious.
200 grams rice
500 ml veg stock
150 ml semi skimmed milk
2 tablespoons crème fresh
large tablespoon of brie cheese
half glass of dry white wine
same amount of haddock and leek
2cloves of garlic
2 bulbs spring onions at the end

elisaponsele's picture

Super simple recipe that's pretty quick to make as the veg doesn't take long to cook. Very comforting though not so much that it can't be enjoyed even on a Summer evening. Tried varying the veg too and found courgettes, frozen peas and spinach work really well.


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